The BEST Ever Chocolate Chip Cookie Recipe. 

I have ever so slightly adapted the very, very famous- New York Times, chocolate chip cookie recipe. Enjoy! 
Ingredients:

8½ ounces cake flour

8½ ounces bread flour

1¼ teaspoons fresh baking soda

1½ teaspoons fresh baking powder

1½ teaspoons kosher salt

10 ounces unsalted butter, at room temperature

10 ounces dark brown sugar

8 ounces granulated cane sugar

2 eggs

1 egg yolk

2 teaspoons vanilla extract or 1 Tablespoon Vanilla bean paste

20 ounces good quality dark chocolate chunks,( at least 60% cacao content) chopped into 1/4 -1/2 inch nuggets

Maldon salt, for garnish on top

Method: 
Step 1: In a medium size bowl, sift together the flours, baking soda, baking powder and kosher salt. Incorporate well to ensure ingredients are evenly distributed. 

Step 2: In the bowl of your stand mixer or large mixing bowl with paddle attachment; cream together the butter and both sugars until mixture is pale in color and creamy in texture.

Step 3: Add the eggs and yolk, one at a time- mixing well after each addition. 

Step 4: Add the vanilla. Reduce the mixer speed to low, and gradually add the dry ingredients. Mix until just combined. 5 to 10 seconds. Do not over beat.

Step 5: Using a rubber spatula, scrape the bottom of the bowl and mix an additional 10 -15 seconds. Fold in the chocolate by hand.  

Step 6: Chill in an airtight container over night or up to 72 hours. Using a 3 1/2 ounce portion scoop. Portion onto cookie sheet immediately before baking. 
Step 7: Preheat oven to 325’F.  Sprinkle lightly with sea salt and bake until golden brown but still soft, 18-20 minutes. 

Notes: 
Makes approximately 1 1/2 dozen large 5 inch cookies. Or approximately 40 smaller, 2-3 inch. 
I like to use a 1 ounce portion control scooper and scoop onto a parchment lined baking sheet, wrap and freeze individually overnight. Once frozen, I pack into one larger airtight container- store in the freeze and use as needed straight into the oven. Bake 1 ounce cookies for 8-10 minutes or until golden brown, and no signs of shimmering sugar crystals on top. 

This recipe works well in a parchment log and sliced in 1/2 inch rounds prior to baking.

Dough should always be baked when chilled.

Variations with nuts or white chocolate chunks or both combine are delicious. 
Photo credit: NYT